Sunday, April 13, 2014

Blueberries with Lemon Curd and Mascarpone Cream

You never know what each day is going to bring. My uncle passed away unexpectedly on Friday. He was such a good man. I know he didn't realize how much and how many people liked and cared about him. A good life cut way to short. I dedicate this posting to my Uncle Jeff. A very special man who will be sorely missed.

Spring is here, actually it's been here since January in California. I think we had fall, skipped winter and went straight to spring this year. I know many of you on the East coast had the worst winter ever. It is nice to see flowers blooming and to hear the birds chirping in the morning. My kitty loves it!

A little bit about this recipe. It is great for company because you can make it in advance. I love strawberries with mascarpone so I thought it would be interesting to try something similar with blueberries. Lemon and blueberries go together like basil and tomatoes. They bring out the best in each other. It's a rich dessert so you don't need a lot. I added crumbled cookie to add some crunch to the creaminess. I think a great dessert is one where you have several different textures. Hope you enjoy!

Blueberries with Lemon Curd and Mascarpone Cream

1 pint blueberries (washed and dried)
4oz mascarpone
1/4 cup heavy whipping cream
3 tablespoons lemon curd (Trader Joe's brand is yummy)
Zest of one lemon
1 tablespoon sugar
1 cookie, crushed (I used an Amaretto cookie. Could substitute biscotti or something really crunchy)
1 tablespoon fresh mint, chopped

Place a third of the blueberries in each serving dish. Add a tablespoon of lemon curd to each bowl. In a small mixing bowl, add the mascarpone, heavy cream, sugar and lemon zest. With a hand mixer, mix until the consistency of whipped cream forms. Add about 2 tablespoons to each bowl on top of the lemon curd. Sprinkle the top with the cookie crumbs. Garnish with fresh mint. Serves 3.


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